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Ingredients
Serves: 4

400g tin chickpeas

2 tablespoons olive oil

juice of 1/2 lemon

1 large garlic clove, crushed

pinch of ground cumin

To serve

pine nuts, toasted, to garnish (optional)

Turkish bread, toast fingers, warmed pita bread or vegetable crudités

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DirectionsPreparation:10min › Ready in:10min

Tip the chickpeas into a sieve and rinse under cold running water. Drain, then transfer to a food processor or blender.

Add the olive oil, lemon juice, garlic and cumin to the chickpeas and blend together. Taste to check the balance of flavours and, if you like, add a little extra oil, lemon juice or cumin. If the mixture is very thick, add 1–2 tablespoons of hot water to thin the consistency a little.

Spoon the hummus into a dish and chill until ready to serve. If you have toasted sesame seeds, sprinkle them over the top. Serve with the dipper of your choice.

cook's tip

There's no need to buy pine nuts just for using as a garnish. Alternative garnishes could include sesame seeds, black olives, thin curls of lemon zest, a little paprika or a drizzle of olive oil.